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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rates for the RWFs were not available.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Backwash
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Violation:
The sand filters for the AFT, FWD, and Hydro Pool were not equipped with a sight glass needed to ensure proper backwashing.
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Recommendation:
Backwash granular filter media until the water viewed through a sight glass runs clear and at the following frequencies: (1) whirlpool spa and spa pool: every 72 hours, or sooner if the whirlpool spa is drained; (2) baby-only water facility: daily; and (3) all other RWFs: at a frequency recommended by the manufacturer. For automatic backwashing systems, ensure an individual is present in the filter room to ensure that backwashing is repeated as necessary until the water runs clear.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer
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Violation:
Documentation was not available indicating that the hair and lint strainers and their housings for the swimming pools and whirlpools were cleaned, rinsed and disinfected with a 50 ppm solution for one minute, or equivalent CT value weekly.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing
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Violation:
There was no documentation that the filter housing was being cleaned and disinfected before new filter media is placed in.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Load
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Violation:
Documentation on maximum bather loads for the RWFs were not available.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Test Kit
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Violation:
There was no test kit available that could test for free and total halogen as well as total alkalinity.
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Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
10
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Site:
Recreational Water Facilities-Halogen and pH Analyzer Probe Locations
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Violation:
The sample line locations for free halogen residual and pH probes for all recreational water facilities were located after the compensation tank.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Chloination
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Violation:
The level of free chlorine was not recorded at the beginning and end of shock chlorination.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Safety Signage
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Violation:
The recreational water facility signage did not meet the current requirements of the 2011 VSP manual.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Rescue Hook
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Violation:
The pole of the rescue hook at the FWD swimming pool was not long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.
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Recommendation:
Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
The multiple suction drains at all whirlpools had covers that were ASME A112.19.8 compliant but did not meet the secondary antientrapment requirement of having either a safety vacuum release system or an automatic pump shut off system due to the drains being less than 3 feet apart.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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|
Violation:
The non-testable device log was missing 13 connection descriptions which identify the specific location of the device. Also, in the testable device log, there were 5 testable devices listed with no description of what was being protected.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Distallate and Permeate Water Lines
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Violation:
The distillate and permeate water lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue).
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
42
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|
Site:
Children Area-Fun Factory Handwash Stations
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|
Violation:
The temperature taken at the hand sinks with the inspector's thermometer measured 130 F in both the 5 and under and 6 and above toilet rooms.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
The medical AGE surveillance log did not cover all the fields and was not ordered exactly as the one required in Annex 13.2.2 of the VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
26
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|
Site:
Pantry-Ice Cuber Deck-7 AFT, Deck-6 FWD
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|
Violation:
There was gray powder along the length of the white plastic water return tray immediately below the ice cubers of the ice machines in the two pantries.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
41
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|
Site:
Housekeeping-Hands Free Exit
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|
Violation:
Passenger and crew public restrooms were not equipped with a means to exit without touching the door with bare hands.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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Item No.:
08
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Site:
Food Service General-Chilled Water and Refrigerant Brine Lines
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|
Violation:
The chilled water lines for the ice machines and refrigerant brine lines were not uniquely identified.
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|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
35
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|
Site:
Preparation Room-
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|
Violation:
The drain line in undercounter technical space 28 was not directed to a scupper and was draining on the deck. Water was pooled on the deck.
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Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
33
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|
Site:
Preparation Room-
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|
Violation:
There were gaps where the two potable water lines for the 3-compartment sink penetrated the bulkhead. One of these lines had a loose profile plate.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
20
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Site:
Preparation Room-
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|
Violation:
There were several slotted fasteners in the food-contact area of the two potato peelers. This was written on the previous inspection. According to the staff, this equipment will be replaced in the April 2012 dry dock.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
36
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|
Site:
Food Service General-Light Intensity
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|
Violation:
There were several areas where the light intensity around and behind deck-mounted and counter-mounted equipment was less than 110 lux. This included around and behind the equipment on the crew mess beverage stations; behind the two combination ovens in the crew galley; around the bulk milk dispenser and toaster in the officers mess; behind and around the pastry oven and behind the combination oven in the Olympic galley; behind the ice machines in the main galley; behind the two deck ovens and on the left side of the starboard deck oven in the pastry; behind and around the combination ovens in the main galley roast station; behind the ice machine in the main galley cold pantry; behind and around the ice machine in the lido galley; behind the ice machine near the steam table in the lido galley; the lido buffet beverage stations (these areas should be checked at night); behind all of the equipment on the Aqua Spa beverage line and on the right side of the juice machine; behind the combination oven in the Aqua Spa pantry; behind the ice machine in the Aqua Spa dishwash area; behind and on the bulkhead side of the ice machine in room service; behind the combination oven in room service; and behind the ice machine in Cosmo's pantry.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Food Service General-Equipment
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|
Violation:
There were several pieces of equipment that were posted out of order or not in use. According to the staff, some of these items were awaiting spare parts, some would be removed in dry dock, some were not used to save energy, and some were never used. This included: two coffee machines, a bulk milk dispenser, a juice dispenser and an ice/water dispenser on crew mess beverage line #1; two ice machines in the main galley; one of the mixers in the pastry; the deep fat fryer in the main galley roast station; a roll divider in the bakery; a steam kettle in the lido galley; the ice machine in the lido pantry; the pizza oven in the lido pool grill; two microwaves in room service; the upright refrigerator adjacent to the room service potwash; and the pizza oven in room service. There were purchase orders for spare parts for equipment that was to be repaired.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Remove, repair or replace equipment that is out of order or not used.
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Item No.:
21
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Site:
Galley-
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|
Violation:
The stainless steel pipe around the electrical lines was loose where it met the bottom underside of the deep fat fryer.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Port Dishwash Area
|
|
Violation:
The data plate for the conveyor warewash machine indicated a wash temperature of 160 F. There were two wash temperature gauges. A label on one of the gauges indicated that the minimum wash temperature should be 150 F, but the label on the other wash temperature gauge could not be read. According to the staff, the second label was also 150 F, but per the vessel's policy, the machine was supposed to be operated at 160 F. It was not clear from the data plate and wash gauge labels at what temperature the wash cycle should be operated.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
33
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Site:
Galley-Decks
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|
Violation:
There were areas with missing or recessed deck grout in front of the steam kettle in the pastry, in the hot galley, and in the potwash.
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|
Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
|
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Site:
Galley-Pastry
|
|
Violation:
There was brown liquid on the deckhead and bulkhead above and around the starboard deck oven. Some of this liquid was dripping to the deck. According to the staff, this condensate forms when the oven is on the steam setting. The steam exhaust pipe was at the back of the oven, but the fan and filters for the exhaust hood were at the front of the oven.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
33
|
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Site:
Galley-Potwash Area
|
|
Violation:
There was a cracked tile with missing and recessed grout in the clean storage area. There was water in the recesses. Replacement of the tile began during the inspection.
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|
Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
|
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Site:
Galley-Potwash Area
|
|
Violation:
The needle on the sanitizing sink temperature gauge was past the maximum gauge mark. The water in the sanitizing sink was 171 F.
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|
Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable. Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold.
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Item No.:
33
|
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Site:
Galley-Roast Station
|
|
Violation:
There was a hole in the bulkhead under the deep fat fryer. This was corrected.
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|
Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
30
|
|
Site:
Galley-Food Worker Toilet Room
|
|
Violation:
There was no toilet tissue in the toilet room.
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|
Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
33
|
|
Site:
Galley-Technical Space #170
|
|
Violation:
The conduit penetration in the deck of undercounter technical space 170 was unsealed and partially filled with soiled water.
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|
Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
|
|
Site:
Galley-Technical Compartment #170
|
|
Violation:
The pipe insulation in undercounter technical compartment 170 was wet and difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
27
|
|
Site:
Galley-Technical Compartment 170
|
|
Violation:
The pipe insulation and valve in undercounter technical compartment 170 was soiled.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
37
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was condensate on the deckhead above the soiled end of the glasswash machine.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
24
|
|
Site:
Buffet-Aft Starboard Service Line
|
|
Violation:
The sanitizing solution in a bucket was less than 50 ppm chlorine.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
19
|
|
Site:
Buffet-Sandwich Station
|
|
Violation:
Two trays of bread were not fully protected by the sneeze shield. This was corrected.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
30
|
|
Site:
Room Service-Food Worker Toilet Room
|
|
Violation:
There was no sign advising users to wash their hands after using the toilet.
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|
Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
36
|
|
Site:
Bar-Cosmos, Cova Cafe, and Cova Pasicceria
|
|
Violation:
The light intensity at the handwash stations were less than 110 lux. These areas will be renovated during the April 2012 dry dock and the operational light intensity at the handwash stations should be verified.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
19
|
|
Site:
Bar-Cova Cafe
|
|
Violation:
Three containers of cookies were on the bar for passenger self-service. These containers had removable lids and were not protected by a sneeze shield or other passive means. The containers were moved and staff stated that they would be served by the bar staff.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
16
|
|
Site:
Bar-Cova Pascceria
|
|
Violation:
According to the staff, items on time control were stored in the display case. The time control plan did not have this equipment listed, and the display case was not labeled for time control.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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